Strawberry Cake Fraisier
Strawberry Cake Fraisier

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, strawberry cake fraisier. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Strawberry Cake Fraisier is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Strawberry Cake Fraisier is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have strawberry cake fraisier using 23 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Strawberry Cake Fraisier:
  1. Make ready For marinated strawberries:
  2. Take 200 g strawberries
  3. Get 1/2 lime for juice
  4. Prepare 20 g caster sugar
  5. Take For the imbibing syrup:
  6. Take 100 g water
  7. Make ready 40 g caster sugar
  8. Make ready 20 g lime juice
  9. Make ready 3cm Ginger (Optional)
  10. Get 4 long lemon-grass leaves (Optional)
  11. Take For the biscuit genoise:
  12. Prepare 3 eggs
  13. Get 90 g caster sugar
  14. Make ready 90 g flour
  15. Take For the mousseline cream:
  16. Make ready 200 g milk
  17. Get 1 vanilla bean
  18. Prepare 60 g caster sugar (20 g + 40g g)
  19. Take 2 egg yolks
  20. Make ready 1/2 whole egg
  21. Make ready 15 g Maziena
  22. Take 150 g butter, softened (75 g + 75 g)
  23. Prepare 500 g strawberries
Steps to make Strawberry Cake Fraisier:
  1. To marinate strawberries, cut them into large pieces and cover them with the caster sugar and lime juice. Gently mix strawberries in order not to crush them and let the mixture rest for 2 hours.
  2. To make the mousseline cream, bring the milk, vanilla seeds and 20 g of sugar to a boil. In a separate bowl, whisk the yolks and the half of the whole egg with 40 g of sugar, add the cornstarch and mix well. Pour the boiling milk over the eggs/sugar mixture, whisking well.  Then bring everything in the saucepan back. Cook the cream on low heat, whisking until it becomes thick. Take the saucepan out of the heat and add 75 g of butter cut in pieces. Mix well so that it incorporates properly.
  3. To make the mousseline cream, bring the milk, vanilla seeds and 20 g of sugar to a boil. In a separate bowl, whisk the yolks and the half of the whole egg with 40 g of sugar, add the cornstarch and mix well. Pour the boiling milk over the eggs/sugar mixture, whisking well.  Then bring everything in the saucepan back. Cook the cream on low heat, whisking until it becomes thick. Take the saucepan out of the heat and add 75 g of butter cut in pieces. Mix well so that it incorporates properly.
  4. Then place the cream in a dish, film it on contact and refrigerate for 1 hour. Once the cream has cooled, add the remaining 75 g of butter and emulsify the mixture well. Put aside the ready mousseline cream until assembling the cake. - - To make the biscuit genoise, heat the oven to 180 C. Prepare a bain-marie with a bowl where break the eggs and add the caster sugar. Whip the mixture with a hand or electric mixer to obtain a foamy preparation that gradually thickens to a sabayon texture.
  5. Remove the bowl from the bain-marie, then continue whipping until the mixture cools and becomes doubled. Then add the sifted flour, using a spatula.
  6. Spread the dough on a baking sheet lined with the parchment paper, using a bent spatula. Bake at 356 F/180 C for 8 minutes. Once the biscuit is cooled, cut two circles of 12 cm in diameter.
  7. To make the imbibing syrup, in a saucepan, bring the water and sugar to a boil & (optional: ingredients). Then, out off the heat, add the lime juice and mix.
  8. To assemble the Strawberry cake Fraisier, cut 500 g of strawberries into slices. Line the bottom of a cake ring (14 cm in diameter) with the food plastic and the sides with the acetate film. Then garnish the bottom and sides with the strawberry rings. Cover the entire surface of strawberries (the bottom and sides) with the mousseline cream.
  9. Place the small disk of the biscuit soaked on both sides with the syrup and cover with the mousseline cream. Distribute the drained marinated strawberries on the entire surface of the cake. Cover the strawberries with the mousseline cream again, smooth the surface and place the second disc of the soaked biscuit. Finish with the remaining mousseline cream, smooth the surface and refrigerate for 24 hours. - - Before serving, turn the cake, remove the ring and acetate film with the food plastic

So that is going to wrap this up with this exceptional food strawberry cake fraisier recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!